PREPARATION

1. Heat 30 milliliters oil in a skillet, add 1 teaspoon garlic and stir well.
2. Then, add 115 grams bell pepper and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon green chili and mix it well.
5. Now, add 25 grams paneer and mix it again.
6. Cook for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
8. Then, add 320 milliliters water and mix it again.
9. Bring it to a boil.
10. Add 10 grams maggi masala and mix it well.
11. Now, add 120 grams maggi noodles and mix it again.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid, add 30 grams processed cheese and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. In a mixing bowl, add 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon chilli flakes, 1 teaspoon dried basil, 1 teaspoon dried parsley and mix it well.
17. Heat 1 1/2 tablespoons oil on a tawa.
18. Add the prepared egg mixture on it.
19. Cook for 5 - 7 minutes on medium heat.
20. Flip it gently.
21. Cook for another 3 - 5 minutes on medium heat or until the omelette is cooked from both sides.
22. Place it on a board.
23. Add the prepared maggi on it and spread it evenly.
24. Garnish some grated paneer on it.
25. Roll it tightly.
26. Cut it into pieces.
27. Serve.

Egg Naan Roll

Servings - 2 - 3

INGREDIENTS
Dry yeast - 1 teaspoon
Sugar - 2 teaspoons
Water - 40 milliliters
All purpose flour - 300 grams
Salt - 1 teaspoon
Baking powder - 1/2 teaspoon
Water - 200 milliliters
Oil - 1 tablespoon
Oil - 1 teaspoon
Eggs - 2
Onions - 20 grams
Bell pepper - 20 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Butter - 10 grams
Sweet chili sauce
Red chili sauce
Cabbage
Carrots